For the Lamb Roast:
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1.5–2 kg lamb shoulder or leg
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4 garlic cloves, slivered
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2 tbsp fresh rosemary (or 1 tbsp dried)
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Salt and pepper
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Olive oil
For the Roast Potatoes:
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6–8 medium potatoes, peeled and chopped
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Vegetable oil or duck fat
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Salt
For the Roasted Veggies:
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3–4 carrots, sliced
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1 parsnip, chopped
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Olive oil, salt, pepper
Other Sides:
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Steamed green beans
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Steamed peas
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Sautéed or steamed greens (e.g., cabbage or kale)
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Creamy mashed potatoes (optional but highly recommended)
For the Gravy:
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Pan drippings from the roast
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2 tbsp flour
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500ml beef or lamb stock
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Salt and pepper to taste
Preparation:
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Prep the Lamb:
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Preheat oven to 160°C (320°F).
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Make small cuts in the lamb and insert slivers of garlic. Rub with olive oil, rosemary, salt, and pepper.
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Place in a roasting dish with a bit of water or stock at the bottom. Cover with foil and roast for 3–4 hours, removing foil for the last hour to brown the top.
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Roast the Potatoes & Veg:
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Parboil the potatoes for 10 minutes. Drain and shake to fluff up.
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Heat oil in a roasting tin, add the potatoes, and roast at 200°C (390°F) for 45–60 minutes until crispy.
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Toss carrots and parsnips in oil, season, and roast on a separate tray for 30–40 minutes.
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Cook the Greens:
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Steam or sauté green beans, peas, and greens just before serving so they stay vibrant and tender.
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Make the Gravy:
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Use pan drippings from the lamb. Whisk in flour to form a roux, then gradually add stock. Simmer until thickened. Season to taste.
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Assemble the Plate:
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Lay slices of juicy lamb alongside roasties, vegetables, and mashed potato. Drown generously in rich gravy.
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Serving and Storage Tips:
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Serving: Serve immediately while hot. A dollop of mint sauce or horseradish on the side is a classic finishing touch.
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Storage: Store leftovers in the fridge in airtight containers for up to 3 days.
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Reheating: Reheat in the oven or microwave, adding a splash of stock or water to maintain moisture.
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Freezing: Roast lamb and veggies freeze well—wrap tightly and use within 2 months.
Variants:
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Spicy Twist: Add cumin, coriander, and paprika to the lamb rub for a North African flair.
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Garlic Herb Butter Roast: Replace rosemary with thyme and finish the lamb with a garlic herb butter glaze.
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Vegetarian Option: Swap lamb for a hearty mushroom and nut roast, and load up on the veggie sides.
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Gluten-Free Gravy: Use cornstarch instead of flour for thickening.
FAQ:
Q: Can I make this meal ahead of time?
A: Yes! You can roast the lamb and potatoes a day ahead and reheat gently before serving.
Q: What cut of lamb works best?
A: Lamb shoulder for juicy, pull-apart tenderness; leg of lamb if you prefer slices.
Q: How do I make the potatoes ultra crispy?
A: Parboil, fluff, and roast in hot oil or fat without overcrowding the tray.
Q: Can I skip mashed potatoes?
A: Of course! But it adds a creamy contrast to the crispy elements.
Q: Is this a Sunday roast?
A: It certainly qualifies—but it’s also perfect for any night you need comfort and satisfaction.
